Physicochemical Characterization of Thirteen Quinoa (Chenopodium quinoa Willd.) Varieties Grown in North-West Europe—Part II

Quinoa cultivation has gained increasing interest in Europe but more research on the characteristics of European varieties is required to help determine their end use applications. A comparative study was performed on 13 quinoa varieties cultivated under North-West European field conditions during three consecutive growing seasons (2017–2019). The seeds were milled to wholemeal flour (WMF) to evaluate the physicochemical properties. The WMFs of 2019 were characterized by the highest water absorption capacity (1.46–2.06 g/g), while the water absorption index (WAI) between 55 °C (2.04–3.80 g/g) and 85 °C (4.04–7.82 g/g) increased over the years. The WMFs of 2018 had the highest WAI at 95 °C (6.48–9.48 g/g). The pasting profiles were characterized by a high viscosity peak (1696–2560 mPa.s) and strong breakdown (−78–643 mPa.s) in 2017. The peak viscosity decreased in 2018 and 2019 (823–2492 mPa.s), while breakdown (−364–555 mPa.s) and setback (19–1037 mPa.s) increased. Jessie, Summer Red, Rouge Marie, Vikinga, and Zwarte WMFs were characterized by low WAIs and high shear resistance. Bastille WMF developed high viscosities and, along with Faro WMF, showed a high breakdown. The wide variation in physicochemical properties suggests that the potential food applications of WMFs depend on the variety and growing conditions.